delicious master

Chapter 257 New Year's Eve Dinner

The pigs that had just been blanched were fished out of the water. Tang Xiaokang just cleaned up the dirty things inside with water to remove the fishy smell. Now it happened to be the time when the pigs were just cut off. in.

Making the five-spice spicy stew takes a lot of effort. It is almost evening now. Looking at the sky, Tang Xiaokang decided to put these pigs into the water first. Otherwise, if he waits until tomorrow to stew them all, it will be too late.

These pigs had just been marinated in salt by Tang Xiaokang. Logically speaking, they should be marinated for at least eight hours in winter. However, Tang Xiaokang used baking soda, which destroyed a lot of the muscle fibers. Marinating time is greatly reduced.

Now you only need to prepare the brine, and then put it in the brine and keep it marinated.

Zanthoxylum bungeanum, star anise, cinnamon, bay leaf, grass fruit, cumin...

Tang Xiaokang put all kinds of spices into the spice bag, and took out the big iron bucket that the old man used to make braised meat. There is no old brine in the house, but the old man made bone soup long ago according to the habit, using chicken The broth made from bones and pork bones makes Tang Xiaokang no longer need to work hard to re-boil.

The bone soup that has been boiled for dozens of hours is very fragrant, especially when it is heated, the bone soup rolls up, and the strong aroma makes people drool. When the bone soup is ready, put the spice bag and pour water , boil on high heat, then turn to low heat and simmer slowly to release the fragrance completely.

At this time, Tang Xiaokang began to put in the peppers that he was looking at. The spicy taste is fragrant. Controlling the spicy taste is a very important step. It should not be too spicy to affect the fragrance of the pig's offal, and it will overwhelm the guests.

It can't be too light, otherwise there is no way to reflect the feeling of spicy stew, and it doesn't taste refreshing.

Add old rice wine, salt, sugar and monosodium glutamate to taste, and finally add soy sauce for coloring, and a pot of brine is almost ready.

He picked up the pigs on the other side and put them into the water. Because it was winter, it didn’t take long before they came out of the pot. These things had already cooled down, and they were poured into the brine. Tang Xiaokang added rice wine, salt and oyster sauce again, and finally put some Put in the chicken juice, use it to increase the umami taste, turn to a low heat, and start to marinate slowly.

At the beginning, it should be stewed on a low fire all the time. You can turn off the fire and let it stand at night. After it cools down, the pork offal will perfectly blend with the brine. After it is stewed on a low fire tomorrow, the fragrance will completely penetrate into these. Pig into the water.

After the spicy stew for pig offal was prepared, Tang Xiaokang once again turned his attention back to the remaining things and cleaned everything up. On the other side, the old man also took out the huge iron bucket used for stewing.

He prepared marinated pork head meat, which was welcomed by the whole family. The old man's stewed pork head meat was delicious and soft, and tasted especially good, especially the pig ears. After pairing with spicy vinegar, the taste was really amazing.

However, the pig's head is difficult to clean and the control of marinating is also very difficult, so the old man can only control it himself.

For just a few hours, the old man was cleaning the dirt and hair on the pig's head. This is a delicate job, which takes a lot of effort. The old man just squatted there for several hours, and his waist was a little unbearable. After the pig's head began to rest.

Directed Tang Xiaokang to take over the next preparations.

In this way, the whole family was busy until midnight before getting everything done, and they ate something casually for dinner. After all, everyone's thoughts were on tomorrow's New Year's Eve dinner, and everything they ate tonight changed. It doesn't matter much.

After washing each other, they all fell into a deep sleep.

Tang Xiaokang was the first one to wake up the next morning. At night, he was thinking about the pigs he marinated, so he got up early to have a look.

I rubbed the pork lungs in the iron bucket with chopsticks, and when the chopsticks went down, the brine oozes out from the inside, which is a sign of complete brine.

Tang Xiaokang nodded. He only needs to wait until the evening to heat up, then he can take it out, cut it and serve it on the table.

The breakfast in the morning is the flatbread made by grandpa, scallion eggs and egg pancakes made from flour kang, which are very fragrant, served with the hot sauce pickled by grandma, and then put in the Shuchuan pickled pepper pickles pickled by grandma Xiaoyuanyuan herself. It tastes very fragrant, full of hot and sour, the taste of shallots is full, the aroma is lingering, and the egg pancake tastes great.

Tang Xiaokang alone ate four flatbreads. If his stomach was not full enough, Tang Xiaokang would definitely want another one.

Xiao Yuanyuan is amazing, she ate the most in the whole family, she ate six big pancakes by herself, the old man didn't even think that she just lay there and rolled her eyes after eating.

Watching and shaking his head, Tang Xiaokang wondered if he should control Xiao Yuanyuan's food intake, otherwise, according to this situation, Xiao Yuanyuan would be overweight before entering junior high school.

This is the amount of food I eat every day, no wonder I'm eating like a penguin now.

After breakfast, everyone began to prepare for the New Year's Eve dinner in the evening. According to custom, tomorrow is the first day of the New Year and we cannot clean, so the house needs to be cleaned in advance.

Tang Xiaokang and the old man were in charge of dinner, and everyone else took brooms and started cleaning.

Holding his own kitchen knife, Tang Xiaokang stood outside the yard, watching the appearance of flying dogs jumping inside, and couldn't help but twitched his eyelids.

During the New Year's Eve dinner, grandma would also come over to eat together. This was the custom in the past, so after breakfast, Tang Xiaokang's two uncles came with their two cousins, and it happened that everyone joined in the cleaning.

As for those cousins, they didn't come. Otherwise, based on their number, there probably wouldn't be enough room to sit in the ancestral house today. Counting the wives and daughters, there were almost a hundred people rushing over.

Who can bear this.

While cleaning the pork loin in his hands, Tang Xiaokang glanced at the situation in the front yard. The two cousins ​​were one year older than Xiao Yuanyuan, just at the age when they could all play together. The three of them cleaned the front yard with brooms, The yard hadn't been cleaned, but one person ran vigorously after a dog.

The three brown bears circled around the yard, and they happened to be chasing one of them, and they were all set.

Xiao Yuanyuan was even more formidable, she put the winter melon under her arm, and ran with a broom in one hand.

Some time ago, Tang Xiaokang trained Xiao Yuanyuan many times in knife skills, which improved Xiao Yuanyuan's physical fitness a lot. I didn't usually notice it, but now I feel it.

Seeing this scene, Tang Xiaokang could only cry out for luck in his heart, and then silently mourned for Hua Brown Bear and the three of them.

Usually during the Chinese New Year, my two younger sisters like to pester me when they have nothing to do. It turns out that no matter how old a woman is, as long as there is more than one woman, it is definitely a drama performance. Tired of panicking for them.

This year was finally better, the three of Youhua Brown Bear and the others attracted attention, and I was finally able to be quite quiet.

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